Tomato Bruschetta with Six Variations

Serves 6-8

Italian by tradition, this simple appetizer has become immensely
popular in the United States, where it appears on menus, in
cookbooks, at backyards barbecues, all for good reason: It is
delicious, and one of the best and simplest uses of summer
tomatoes.

Grill or toast the bread. While it is cooking, peel and seed the
tomatoes, chop them coarsely, and season with a little salt and a
few turns of black pepper. Rub one side of each slice of bread with
a piece of garlic and place the bread on a large platter. Drizzle
each slice of bread with a generous tablespoon of olive oil and top
with a large spoonful of the chopped tomatoes Serve
immediately.

Variations:

Anchovy: Drape each slice of finished bruschetta with an
anchovy filet

Mozzarella:While toasting or grilling the bread, top each piece
(after turning once) with a thin slice of fresh mozzarella.

Cherry Tomatoes & Chives: Instead of using large tomatoes,
cut cherry tomatoes or small pear tomatoes in half and scatter them
over the bruschetta. Top with fresh snipped chives.